‘Vacuum Packed Crispy Fermented Fish’ created by Thammasat student won the first prize in food innovation contest 2021

The goal of becoming the “Kitchen of the World” were simply to have fertile food production sources, a variety of raw materials or driven by traditional wisdom which is considered no longer enough. A big turning point is therefore, relying on initiating food innovations that meet the needs of consumers with changing lifestyles, especially in the age of the COVID-19 pandemic.

 “Ra-Zabb, Vacuum Packed Crispy Fermented Fish”, the work of the “Ra-Zabb” team, which won the first prize from the Food Innopolis Contest 2021 in the Heavy Weights category, under the topic of Food Heritage Innovation. It is regarded as another food innovation that is responding effectively to the New Normal lifestyle. From regular “Fried Fermented Fish”, the heritage of traditional food wisdom of Korat people, then add value using science and technology processes to become “Ra-Zabb, Vacuum Crispy Fermented Fish”. Even though the appearance has been altered, yet retains the delicious taste of the Northeastern style, and as well can be kept for longer, easy to carry and can be eaten anywhere, by simply opening the envelope and it’s ready to taste.

The unique selling point of “Ra-Zabb, Vacuum Crispy Fermented Fish” are bite-sized, easy-to-eat fish meat that contain protein, calcium, vitamin B and iron.  One sachet is equivalent to one whole tilapia fish, which can be stored up to 12 months, from sanitized sources and production processes that are safe and consumer-friendly.

In addition to “Ra-Zabb, Vacuum Crispy Fermented Fish”, there are also other food innovations initiated by TU students that have received awards from the Food Innopolis Contest 2021, of a total of 5 teams, 7 awards, such as “Trumpkin vegan cheese”, “Vegan cheese product” made from pumpkins, the work of the Trumpkin team which won the first prize and Popular Vote award in the Heavy Weights category, under the topic of Future Lifestyle Food Innovation.

“Gojuedrink”, “Carrageenan Jelly in Centella Asiatica Juice with Honey Lemon” product from the Gojuedrink team which received the first runner-up award in the Light Weight category under the topic of Food Heritage Innovation.

“Hody Cheese”, a new alternative cheese product from hemp seeds nourished with high protein, from the 3HC team which won the 2nd runner-up award in the Light Weight category under the topic of Future Lifestyle Food Innovation.

“Dè Blong” instant glutinous rice with coconut cream roasted in bamboo joints using Luem Pua Glutinous Rice, the work of the Crewmate TU team that won the Popular Vote award and the Honorable Mention Award in the Light Weight category under the topic of Food Heritage Innovation.